Claim · model-written summary
Citric acid concentrations decreased during SJ02 fermentation, by 72 h.
- Taxon
- cocoa
Theobroma cacaot0 - Material
- SJ02e0
- Outcome
- citric acid concentrationse0
- Direction
- decreasede0
- Qualifier
- by 72 he0
Not reportedGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“citric acid concentrations decreased, while lactic and acetic acid concentrations increased by 72 h on SJ02 fermentation”
t0“cocoa fermentation”
Title
Sandy Rodrigues Dias; Luiza Adami; Nádia Nara Batista; et al. Food Research International 2025. doi:10.1016/j.foodres.2025.116410
Other claims from this paper (12)
- Observation Next-generation sequencing identified 64 fungal species in the cacao fermentations.
- Observation Next-generation sequencing identified 60 bacterial species in the cacao fermentations.
- Observation Carbohydrates were metabolized entirely in the hybrid combination fermentation by the end of fermentation.
- Observation Ethanol concentrations were higher in the SJ02 fermentation at 72 h.
- Observation Lactic and acetic acid concentrations increased during SJ02 fermentation, by 72 h.
- Association Acetobacter sp. abundance was strongly positively correlated with acetic acid production in the hybrid combination fermentation.
- Observation SJ02 fermentation showed higher concentrations of volatile compounds.
- Observation In SJ02, fatty acids were the most abundant class of volatile compounds, followed by esters.
- Observation The alcohol 2-nonanol was detected only in the hybrid combination fermentation.
- Observation SJ02 chocolate scored higher for taste, texture and overall score.
- Observation Bitter and citric acidity descriptors were more perceived in chocolates from the hybrid combination.
- Observation The earthy descriptor was more evident in chocolate from the SJ02 hybrid.